RU2791505C1 - Curd product - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: curd product as the initial ingredients contains curd with mass fraction of fat of 5% and herbal supplements, which contain cryopowders of blueberries, red and black currants, previously dissolved in skimmed milk with a fat mass fraction of 0.5%, and additionally stabilizer Stabisol MS60. All components are taken in the declared quantities.

EFFECT: improving organoleptic characteristics and increasing nutritional and biological value of the product.

1 cl, 2 tbl, 3 ex

Description

The invention relates to the food industry, in particular to the dairy industry, and can be used to prepare products with increased nutritional and biological value.

Known product, including milk protein, milk fat and water in the following ratio, %: milk protein - 14.0-18.0; milk fat - 0.6-18.0; water is the rest. (Handbook "Chemical composition of food products" Book 1, Moscow, VO "Agropromizdat", 1987, p. 50).

However, this product is high in cholesterol and saturated fatty acids.

Closest to the claimed invention is a curd product, including cottage cheese 4% fat and a filler - a powder consisting of a composition of dry powders obtained from apple pomace and orange peel, by drying them at a temperature of 100 ° C for 40 minutes to a moisture content of 10%, followed by grinding in a thin, spirally rotating film with a thickness of 0.1-0.2 mm, taken in a ratio of 1:4, additionally contains cream with a mass fraction of fat of 15%, in the following ratio of ingredients, wt. %: cottage cheese 4% -79-81; cream 15% -10; filler - 9-11 [Patent 2624039 A23C 23/00].

The disadvantage of this curd product is the low biological and nutritional value, the lack of probiotic and functional properties.

From the analysis of the existing state of the art, it was found that the technical problem in this area is not enough range of curd products with high organoleptic quality indicators.

The technical result of the invention is to provide improved organoleptic characteristics of the product and expand the range.

To solve this problem and achieve the claimed technical result curd product containing curd with mdzh. 5% and herbal supplements, which contain cryopowders of blueberries, red and black currants, previously dissolved in skimmed milk with a fat mass fraction of 0.5% and additionally stabilizer Stabisol MS60, in the following ratio of initial components, wt. %: skimmed milk with m.d.zh. 0.5% - 12.0-10.0; blueberry cryopowder 5.0-3.0; cryopowders of red and black currant -3.0-1.5, Stabisol MS60 - 2.5-1.0. cottage cheese with m.d.zh. 5% - up to 100.

It should be noted that the interaction of cryopowders with milk components allows you to create stable pectin-protein complexes while enriching the product with vitamin C, minerals (especially silicon, vanadium and cobalt), organic acids, antioxidants and dietary fiber, due to the active migration of these chemical compounds. from cryopowders to cottage cheese with filler.

Cryopowders maximally fully preserve all the properties of fresh berries: microelements, vitamins, taste and aroma, when using them, it is possible to achieve the highest degree of concentration of biologically active substances in the finished product and, most importantly for obtaining a clinical effect, their highest degree of bioavailability.

Blueberry cryopowder contains a large amount of silicon, vanadium, vitamin C and antioxidants. Blueberries reduce the growth of staphylococci, enterococci, shigella and proteus, have a powerful anti-inflammatory effect, exhibit antiviral and antimicrobial activity, enhance the body's immune and antioxidant defenses. Reduces the acid-forming function of the stomach, has an anti-inflammatory effect. Contributes to the normalization of blood pressure, heart rhythm, strengthening the walls of blood vessels; normalization of blood sugar levels, prevents the development of diabetic retinopathy, nephropathy, cataracts and other complications.

Cryopowder of red currant berries is rich in vitamins C and K, silicon, calcium, cobalt and antioxidants. Redcurrant improves the functioning of the heart and the condition of blood vessels, normalizes digestion and strengthens the immune system. Cryopowder of red currant berries relieves inflammation and pain in arthritis. Vitamin K and calcium in redcurrant cryo-powder strengthen bones. In addition, the use of vitamin K reduces the leaching of calcium in the urine, which also improves bone health. Cryopowder of red currant berries acts as a powerful antioxidant that neutralizes free radicals. The abundance of vitamin C in its berries helps to strengthen the immune system and protect against viruses and infections. Vitamin C has antihistamine properties that prevent and reduce the effects of allergies.

Blackcurrant cryopowder contains a large amount of vitamin C, silicon, cobalt and antioxidants. Black currant helps to normalize metabolism, increase immunity and strengthen the walls of blood vessels. It has an antimicrobial and antifungal effect, has a choleretic,

anti-inflammatory, anti-allergic and cholesterol-lowering effect, absorbs allergens and removes them from the body, reduces the symptoms of allergic diseases.

The production of a curd product consists of the following stages and main operations: acceptance and evaluation of the quality of raw materials, normalization of milk, pasteurization, cooling and fermentation with Lactobacillus thermophiles (3-5%), fermentation, mixing, heating and obtaining curd on a cottage cheese separator, curd cooling , making mixed in pasteurized skimmed milk with mdzh. 0.5% stabilizer of Stabisol MS60 and blueberry, black and red currant cryo-powders, mixing, pasteurization at a temperature of 74±2°C with holding for 2 minutes with constant stirring, hot filling, cooling at a temperature of 4±2°C and ripening in within 5-6 hours.

EFFECT: invention allows to reduce the residual number of microorganisms due to pasteurization and high moisture-binding capacity of additives, thereby increasing the shelf life of the finished product for more than 30 days while maintaining high quality.

Examples of specific implementation:

Example 1. Production of a curd product with a filler according to the above technology with the following ratio of components, wt. %:

cottage cheese 79.0 skimmed milk with m.d.zh. 0.5% 10.0 blueberry cryopowder 5.0 red currant cryopowder 1.5 black currant cryo powder 3.0 stabilizer Stabisol MS60 1.5

Example 2. Production of a curd product with a filler according to the above technology with the following ratio of components, wt. %:

cottage cheese 80.0 skimmed milk with m.d.zh. 0.5% 11.0 blueberry cryopowder 4.0 red currant cryopowder 2.0 black currant cryo powder 2.0 stabilizer Stabisol MS60 1.0

Example 3. Production of a curd product with a filler according to the above technology with the following ratio of components, wt. %:

cottage cheese 78.0 skimmed milk with m.d.zh. 0.5% 12.0 blueberry cryopowder 3.0 red currant cryopowder 3.0 black currant cryo powder 1.5 stabilizer Stabisol MS60 2.5

The results of the organoleptic evaluation of the finished product with different content of cryopowders are presented in Table 1, organoleptic indicators were evaluated on a 5-point scale.

The optimal number of components in the product formulation is shown in example 2.

The product complies with the requirements of the technical regulations of the Customs Union TP TS 021/2011 "On food safety" and TP TS 033 "On the safety of milk and dairy products". Table 2 presents data on organoleptic evaluation of the prototype and the claimed product.

The use of the proposed recipes for a curd product containing cryopowders of blueberries, red and black currants, in comparison with other examples, provides the following advantages:

- blueberry cryopowder has a powerful anti-inflammatory effect, reduces the acid-forming function of the stomach, prevents the development of diabetic retinopathy;

- cryopowder of red currant berries improves heart function, acts as a powerful antioxidant, helps strengthen immunity and protect against viruses and infections;

- blackcurrant cryo-powder helps to normalize metabolism, increase immunity and strengthen the walls of blood vessels;

- the use of cryopowders increases the nutritional value and content of vitamins C and K, microelements, antioxidants and dietary fiber for the proper functioning of the gastrointestinal tract.

The qualitative and quantitative composition of the proposed product is selected in such a way that the finished product contains vitamins, microelements and antioxidants, and also has an increased nutritional and biological value. With the specified ratio of components, the product is balanced in terms of the content of dietary fiber and protein.

Deviation from a given prescription mixture reduces the nutritional value of the product, therefore, its absorption by the body will not be balanced in terms of protein, vitamins and trace elements.

Compared with the prototype, the proposed composition expands the range of curd products with high organoleptic characteristics, with increased nutritional and biological value.

Claims (2)

Curd product containing curd and herbal supplements, characterized in that the curd is taken with m.d.zh. 5%, the product additionally contains stabilizer Stabisol MS60, and as herbal supplements, the product contains cryopowders of blueberries, red and black currants, previously dissolved in skimmed milk with a fat mass fraction of 0.5%, with the following content of initial components, wt. %: skimmed milk with m.d.zh. 0.5% 10.0-12.0 blueberry cryopowder 3.0-5.0 red currant cryopowder 1.5-3.0 black currant cryo powder 1.5-3.0 stabilizer Stabisol MS60 1.0-2.5 cottage cheese with m.d.zh. 5% up to 100